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These Chipotle Shrimp Tacos deliver smoky, spicy flavor in under 30 minutes. The chipotle-marinated shrimp cook quickly, while fresh toppings like avocado and slaw create a vibrant, balanced meal. Perfect for weeknights or gatherings, these Chipotle Shrimp Tacos are endlessly customizable and always impressive.

Recipe Overview

Why You’ll Love This Chipotle Shrimp Tacos

Bold smoky flavor: Chipotle marinade caramelizes on the shrimp for complex heat.
Quick & easy: Ready in about 20 minutes active time.
Endlessly customizable: Swap toppings to match your cravings.
Feeds a crowd: Scales up beautifully and reheats well.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
2 tbsp chipotle in adobo sauce, minced
2 cloves garlic, finely grated
1 tbsp lime juice
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
2 tbsp olive oil
8 small corn or flour tortillas
1 small red cabbage, thinly sliced
1 large avocado, sliced
½ red onion, finely diced
¼ cup fresh cilantro, chopped
½ cup crumbled cotija or feta cheese
1 lime, cut into wedges

Tools: mixing bowl, medium skillet or grill pan, tongs, small bowl for slaw

Notes: Don’t skip the chipotle in adobo—it’s the star here. Cotija cheese is ideal, but feta works too. Warm tortillas properly for best results.

Nutrition (per serving)

Calories:	380 kcal
Protein:	24 g
Fat:	14 g
Carbs:	38 g
Fiber:	7 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 6 minutes | Total Time: 21 minutes

Before You Start: Tips & Ingredient Notes

Pat your shrimp completely dry. This might seem minor, but it’s crucial for getting a good sear instead of steaming. Wet shrimp will release too much liquid in the pan, so take an extra paper towel and really dry them off.
Don’t be scared of the chipotle in adobo. It can look intimidating in the can, but just mince up the peppers and use the sauce too—that’s where a lot of the flavor lives. Start with the recommended amount; you can always add more heat later.
Let the shrimp marinate, but not for too long. 15–20 minutes is the sweet spot. The acid in the lime juice can start to “cook” the shrimp if left for hours, making the texture a bit mealy. If you need to prep ahead, mix the marinade and keep it separate until you’re ready to cook.
Warm your tortillas properly. I can’t stress this enough—a cold tortilla is a sad tortilla. A quick toast in a dry skillet or over a gas flame makes them pliable, fragrant, and so much better.

How to Make Chipotle Shrimp Tacos

Step 1: Start by prepping your shrimp. If they’re frozen, make sure they’re fully thawed and pat them very dry with paper towels. This is the secret to getting a beautiful sear instead of a steam. Place the dried shrimp in a medium bowl. In a separate small bowl, whisk together the minced chipotle in adobo, grated garlic, lime juice, cumin, smoked paprika, oregano, and olive oil. You’ll notice the marinade is thick and fragrant—that’s exactly what you want.

Step 2: Pour the marinade over the shrimp and use your hands or a spoon to toss everything together, making sure each shrimp is evenly coated. Let it sit for 15–20 minutes at room temperature. This short marinating time allows the flavors to penetrate without toughening the shrimp. While it rests, you can thinly slice the red cabbage, dice the red onion, chop the cilantro, and slice the avocado.

Step 3: Heat a large skillet or grill pan over medium-high heat. You want it nice and hot—a drop of water should sizzle and evaporate on contact. Add the marinated shrimp in a single layer, making sure not to crowd the pan. You might need to cook in two batches depending on your pan size. Cook for 2–3 minutes per side, until the shrimp are pink, opaque, and have some slightly charred, caramelized bits.

Step 4: While the shrimp cook, warm your tortillas. My favorite method is to heat a separate dry skillet over medium heat and warm each tortilla for about 30 seconds per side, until soft and slightly puffed. You can also do this directly over a gas flame with tongs for a bit of char. Keep them wrapped in a clean kitchen towel to stay warm and pliable.

Step 5: Now for the fun part—assembly! Place a warm tortilla on your plate and add a small handful of the sliced red cabbage for crunch. Top with 3–4 chipotle shrimp, a couple slices of creamy avocado, a sprinkle of diced red onion, and a generous pinch of fresh cilantro. Finish with crumbled cotija cheese and a squeeze of fresh lime juice. The lime really brings all the flavors to life, so don’t skip it.

Storage & Freshness Guide

Fridge: Store leftover shrimp and toppings separately in airtight containers for up to 2 days.
Freezer: Freeze cooked shrimp in a single layer, then transfer to a freezer bag for up to 1 month.
Reviving: Reheat shrimp gently in a skillet over medium-low heat; warm tortillas just before serving.

Serving Suggestions

Complementary Dishes

Mexican Street Corn Salad — The creamy, tangy flavors of elote are a perfect match for the smoky shrimp, and it’s a fantastic side that can be made ahead.
Black Bean and Corn Salsa — Adds a sweet and earthy component that bulks up the meal and brings a lovely pop of color to your plate.
Cilantro Lime Rice — For those who like a more substantial base, this fragrant rice soaks up any extra taco juices beautifully.

Drinks

Classic Margarita — The bright citrus and tequila cut through the richness of the shrimp and refresh your palate between bites.
Mexican Lager with Lime — A cold, crisp beer is a no-fuss pairing that complements the spices without overpowering them.
Sparkling Water with Grapefruit — A non-alcoholic option that’s bubbly, slightly bitter, and cleanses the palate wonderfully.

Something Sweet

Churros with Chocolate Sauce — The ultimate finish: warm, cinnamony, and crispy churros dipped in rich chocolate feel like a celebration.
Mango Sorbet — Light, fruity, and refreshing, it’s the perfect cool-down after a meal with a little heat.
Tres Leches Cake — Indulgent, moist, and not too heavy, this classic dessert feels special and rounds out the meal on a sweet note.

Top Mistakes to Avoid

Overcooking the shrimp. Shrimp cook incredibly fast and become rubbery if left on the heat too long. As soon as they turn pink and opaque, they’re done—pull them off immediately.
Crowding the pan. If you dump all the shrimp in at once, they’ll steam instead of sear. Give them space so they can caramelize properly and develop those delicious

Chipotle Shrimp Tacos

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Mexican, tex-mex

Servings 4

Total Time 21 minutes

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Make restaurant-quality Chipotle Shrimp Tacos at home in just 20 minutes! Smoky, spicy shrimp with fresh toppings. Get the easy recipe now!

Ingredients

For the Shrimp Marinade

450 g large raw shrimp (peeled and deveined)
2 tbsp chipotle in adobo sauce (minced)
2 cloves garlic (finely grated)
1 tbsp lime juice
1 tsp ground cumin
1 tsp smoked paprika
0.5 tsp dried oregano
2 tbsp olive oil

For the Tacos & Toppings

8 small corn or flour tortillas
1 small red cabbage (thinly sliced)
1 large avocado (sliced)
0.5 red onion (finely diced)
0.25 cup fresh cilantro (chopped)
0.5 cup crumbled cotija or feta cheese
1 lime (cut into wedges)

Instructions

01
Start by prepping your shrimp. If they're frozen, make sure they're fully thawed and pat them very dry with paper towels. This is the secret to getting a beautiful sear instead of a steam. Place the dried shrimp in a medium bowl. In a separate small bowl, whisk together the minced chipotle in adobo, grated garlic, lime juice, cumin, smoked paprika, oregano, and olive oil. You'll notice the marinade is thick and fragrant—that's exactly what you want.
02
Pour the marinade over the shrimp and use your hands or a spoon to toss everything together, making sure each shrimp is evenly coated. Let it sit for 15–20 minutes at room temperature. This short marinating time allows the flavors to penetrate without toughening the shrimp. While it rests, you can thinly slice the red cabbage, dice the red onion, chop the cilantro, and slice the avocado.
03
Heat a large skillet or grill pan over medium-high heat. You want it nice and hot—a drop of water should sizzle and evaporate on contact. Add the marinated shrimp in a single layer, making sure not to crowd the pan. You might need to cook in two batches depending on your pan size. Cook for 2–3 minutes per side, until the shrimp are pink, opaque, and have some slightly charred, caramelized bits.
04
While the shrimp cook, warm your tortillas. My favorite method is to heat a separate dry skillet over medium heat and warm each tortilla for about 30 seconds per side, until soft and slightly puffed. You can also do this directly over a gas flame with tongs for a bit of char. Keep them wrapped in a clean kitchen towel to stay warm and pliable.
05
Now for the fun part—assembly! Place a warm tortilla on your plate and add a small handful of the sliced red cabbage for crunch. Top with 3–4 chipotle shrimp, a couple slices of creamy avocado, a sprinkle of diced red onion, and a generous pinch of fresh cilantro. Finish with crumbled cotija cheese and a squeeze of fresh lime juice. The lime really brings all the flavors to life, so don't skip it.